A flexible piece of rubber or plastic. Used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden worktables.

A large ________ is mounted onto a metal utility table in order to be used to open large cans. A small handheld ________, like those for home use, may be used in a restaurant or food service kitchen to open small cans of food.

This knife is used to cut grooves lengthwise in a vegetable such as a carrot.

A light, fine-mesh gauze for straining liquids such as stocks or custards, for bundling herbs, or for thickening yogurt.

A pierced, metal, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients.

Used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld.

A fork with two long, pointed tines used to test the doneness of braised meat and vegetables, to lift items to the plate, and to steady an item being cut.

A small tool used to remove the core of an apple or pear in one long, cylindrical piece.

Removes scales from a fish.

A machine that comes with several detachable parts. Cooks use it to purée food to different consistencies.

Use a funnel to pour liquid from a large to a smaller container.

A small tool used to grate hard cheeses, vegetables, potatoes, and other food items.

Strong scissors used to cut string and butcher's twine and cut grapes into small clusters.

A small tool used to turn food items on a griddle or broiler. It has a wide, chisel-edged blade and a short handle.

Also called a melon baller; used to cut ball shapes out of soft fruits and vegetables.

A bag made of canvas, plastic, or nylon which is used to pipe out frostings, creams, and puréed food.

A small brush used to brush egg wash, melted butter, glazes, and other liquids on items such as baked goods, raw pasta, or glazes on meat.

A small tool used to cut a thick layer from vegetables and fruits more efficiently than a paring knife.

A specially shaped spatula made for lifting out and serving pieces of pie.

Include piping bags (canvas, plastic, disposable), decorative tips (metal, plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a metal cutout).

A small tool used to cut pizza and rolled-out dough.

A pierced hopper (small basket-shaped container that holds the material) through which cooked food is pressed by means of a plate on the end of a lever. The result is rice-like pieces.

A cylinder used to roll over pastry to flatten or shape it; this rolling pin is a straight cylinder.

A cylinder used to roll over pastry to flatten or shape it; this rolling pin has two handles attached to a center dowel that turns.

A cylinder used to roll over pastry to flatten or shape it; this rolling pin is a single piece that tapers slightly at the ends.

A short, stubby spatula that cooks use to spread sandwich fillings and condiments.

A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities.

A small tool with a larger round, flat head with holes. Use it to remove foam from stock or soup and remove solid ingredients from liquids.

Cooking _______ for quantity cooking are solid, perforated, or slotted. They are made of stainless steel and hold about three ounces.

A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other food items.

A tool made of mesh-like material or metal with holes in it. Strainers come in different sizes and are often shaped like a bowl.

A screen that stretches across a metal or wood base that is shaped like a drum. Food is forced through it, and it's used to purée very soft food items and remove solids from purées.

A scissor-like utensil food handlers use to pick up and handle all kinds of solid food.

Small tools of different sizes and heaviness used to mix, beat, and stir food.

A small tool used to shred small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes.

A balance scale weighs dry ingredients in the bake shop area.

Used to check the temperature of large or thick food.

A precise scale used to measure weight. Provides a digital readout in both U.S. and metric systems.

Used to portion out liquids; available in various sizes measured in fluid ounces and milliliters.

Measures varying quantities of both dry goods and liquids.

Cooks use this item to measure small quantities of spices or liquids.

Use this scale to measure recipe ingredients, from 1/4 ounce to 1 pound to 2 pounds.

Short handled measuring utensils used to scoop out soft foods and come in many sizes.

An accurate thermometer that measures temperature in thick or thin food instantly.

Similar to liquid measuring cups but bigger, usually available in sizes of 1 pint, 1 quart, 1/2 gallon, and 1 gallon.

A medium to large pot, more shallow than sauce pots, with straight sides and two handles for lifting. Also called a rondeau.

A pot that has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot; used it for melting chocolate or heating milk, cream, or butter.

Used to prepare sauces, soups, and other liquids. Sauce pots are more shallow than stock pots, with straight sides and two loop handles for lifting.

A large pot for preparing stocks. Stockpots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients.

Baking pans with straight sides. They are available in a variety of sizes and shapes.

Baking pans with straight sides. They are available in a variety of sizes and shapes

A shallow skillet with very short, slightly sloping sides. Used to create crêpes, a specialty pancake.

A long, narrow, metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn't break apart.

Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. These are sometimes used for baking, roasting, or poaching meat and vegetables.

Small, round cups or molds used to make muffins, cupcakes, or other small baked goods.

A shallow, rectangular pan with medium-high sides and two handles. Use it to roast and bake food items, such as meat and poultry.

A pan with medium height, straight sides, and a single long handle. Use it for general cooking, in particular liquid or liquid-based mixtures, on ranges.

Slope sided and made of thin metal for quick heating.

It has a wide bottom and straight sides. Some typical tasks include panfrying, stir-frying, and shallow poaching.

Cooks use this very shallow pan, about 1-inch deep, for just about anything from baking cookies to roasting vegetables.

A two-part, spring loaded baking pan. The bottom piece and ring are secured with a spring to hold the bottom in place. Once an item is baked, the pastry chef can release the spring to make it easy to remove the cake from the pan.

A metal pan with a rounded bottom and curved sides. The curved sides make it easy to stir or toss food.

A spatula with a long handle, often called a scraper, used to fold ingredients together and scrape the sides of bowls.